In a large stock pot, cook the spaghetti according to package directions, until barely al dente (remember the spaghetti will continue to cook and soften while it's baking).

While the spaghetti is cooking, melt the butter in a skillet and add the chopped vegetables. Saute the veggies until they are tender and the onion is slightly translucent.

Drain the pasta, and set aside.

In a large microwave safe bowl, combine the chicken broth, soup mix, and Velveeta cheese cubes.

Place in the microwave, and zap for 5-7 minutes on medium power. Stir, repeat microwaving until the cheese is melted and well combined (I have also done this step of the recipe in a sauce pan on the stove, but I have found that it works better in the microwave).

In the prepared baking dish, layer the ingredients in the following order;

Spaghetti

Chicken

Vegetables with butter

Cheese Sauce

and top with the shredded cheddar cheese.

Bake for 45 min, or until the top is golden brown and bubbly.

Remove from the oven and allow to stand 5-7 minutes, then serve with some great french bread, and enjoy!!!!